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My Blueberry Zucchini Bread Is Super Moist, Lemony, And Secretly Healthier
This blueberry zucchini bread is my bright, summery twist on classic zucchini bread, but made with juicy berries, fresh lemon, and a soft crumb that reminds me of coffee cake. I originally published this recipe in 2017, and it’s gone through a few minor revisions over the years, as I keep improving upon it almost every summer. Here’s why this year’s updated version is my best yet:
- Super moist, but easier to slice – I’ve always made this blueberry zucchini bread with almond flour for a moist, delicate crumb, but this year I also added a little coconut flour after some readers found the loaf too wet. It absorbs just enough liquid to help the slices hold together, but still keeps my favorite part: the super moist texture. In fact, I debated adding more because it’s still quite delicate, but decided it’s better this way because that’s what makes it taste so good — even if it falls apart a little!
- Bright blueberry-lemon flavor – Every slice has sweet bursts of fresh blueberries, fresh lemon, and an optional-but-highly-recommend-it tangy glaze.
- Secretly healthier – My blueberry zucchini bread recipe is naturally gluten free (no white flour), has no refined sugar, and even packs in a little protein and fiber.
- Easy one-bowl batter – The batter takes about 15 minutes to prepare, and the rest is hands-off.
Compared to the more common versions, this blueberry zucchini bread is a little lighter, a whole lot brighter, and in the heat of summer, it’s my absolute fave. I love a slice with my morning protein coffee, but it’s just as good for an afternoon snack or even as a healthy dessert. Make it with me!
“This recipe was so simple and is absolutely amazing. I absolutely love it. I am freezing it, then vacuum-packing it in two-piece portions I can take out at any time. Thank you so very much for sharing this recipe!!!!”
-Suzan
Ingredients & Substitutions
Here I explain the best ingredients for my blueberry zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – You’ll need 7 ounces grated zucchini, which may be one medium-large one or you might need part of a second one. You can also measure 1 1/2 cups grated if you don’t have a scale. There is no need to peel it.
- Blueberries – Fresh or frozen both work. Add frozen blueberries straight from the freezer, because thawing them can add extra moisture and tint the batter purple.
- Almond Flour & Coconut Flour – I use Wholesome Yum Blanched Almond Flour for a soft, tender crumb. The small amount of Wholesome Yum Organic Coconut Flour is my recent addition to this version — it absorbs excess zucchini moisture, helping the loaf hold together better. I don’t recommend substituting either of these, because replacing either flour in this blueberry zucchini bread recipe can make it too wet or too dry.
- Besti Monk Fruit Allulose Blend – Sweetens the bread without refined sugar, but just as important, it keeps the crumb extra moist. I also use this for the glaze, because unlike most other sweeteners (even powdered ones!), it dissolves smoothly without a gritty texture.
- Unsalted Butter – Make sure it’s softened at room temperature, so it creams smoothly. For a dairy-free option, coconut oil also works.
- Eggs – For structure and lift. I don’t recommend alternatives here, because this blueberry zucchini bread is already very tender.
- Lemon – The lemon juice brightens the blueberries, but I’ve also added optional lemon zest to make the lemon flavor pop. We’re using more juice for the lemon glaze, too!
- Baking Powder (for lift), Vanilla Extract (for flavor), and Sea Salt (for balance)
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How To Make Blueberry Zucchini Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the zucchini and pan. Grate the zucchini and set it over the sink to drain. While you preheat the oven, line a loaf pan (this is the perfect size) with parchment paper.
- Cream the butter and Besti. In a large bowl, use a hand mixer to beat them together until fluffy.
- Add the wet ingredients. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
- Mix in the dry ingredients. Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
- Squeeze and add the zucchini, then the blueberries. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels, and squeeze out as much moisture as possible. Stir it into the batter until well combined. Fold in the blueberries.
- Bake the bread. Transfer the batter to the prepared pan, smooth the top, and round it slightly. Bake until the top is light golden. Cover loosely with foil and continue baking until a toothpick inserted in the center comes out clean.
- Cool before glazing. Once your blueberry zucchini bread has completely cooled on a rack, whisk more Besti and lemon juice until smooth. Drizzle on the glaze right before serving.
My Tips For The Best Texture
- I prefer the larger holes on my box grater. Very fine shreds can turn mushy.
- Squeeze the zucchini very (very, very!) well. I usually get at least 1/4 cup of water out. This is key to avoid a wet center or a loaf that falls apart.
- It’s normal for the batter to be very thick — do not thin it out. Resist the urge to add more liquid, or it will never set. The zucchini will add moisture as it bakes (yes, even after being squeezed up front).
- Feel free to adjust the sweetness. This version is pretty sweet with 2/3 cup of Besti, but I’ve also made it with 1/2 cup and that was great, too. Both work fine for this batter.
- Make sure your loaf pan is not too big. I developed this recipe using this exact pan, which is smaller than most. A larger pan will make a flatter loaf and can change the baking time.
- Round the top before baking. This blueberry zucchini bread doesn’t rise very much, so rounding the top upfront helps it have that shape in the end.
- Cover the loaf while the top is still light golden, lighter than you want. It will get more golden even when covered, but covering prevents it from burning before the inside is done.
- Remove the bread from the pan to cool, or it can turn out soggy. I usually let the zucchini blueberry bread rest for 10-15 minutes in the pan so it sets enough to lift out, then transfer to a wire rack to finish cooling.
- Cool completely before slicing. If you slice it while it’s still warm, the inside will be too wet. The texture is even better if you can wait until the next day!
- Add the glaze only right before serving. I find it soaks into the crumb over time, so is best drizzled fresh.
- Want to turn this into muffins? You can! You’ll just need to reduce the baking time. I recommend checking at 20 minutes, but they usually take 25-30 minutes to be done.
Blueberry Zucchini Bread
By
My blueberry zucchini bread is super moist, lemony, and bursting with fresh berries! Naturally gluten free, with no refined sugar.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Blueberry Zucchini Bread
Lemon Glaze
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Grate the zucchini first and set over the sink to drain while preparing other ingredients.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8.5×4.5 inch loaf pan with parchment paper.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
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Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
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Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
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Fold the blueberries into the batter.
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Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake the blueberry zucchini bread for about 30 minutes, until the top is light golden.
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Cover the pan with foil and bake for 25-35 more minutes, until an inserted toothpick comes out clean. Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
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To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it's not powdered.) Drizzle the glaze over the bread.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- Tips: Check out my recipe tips above to keep the loaf moist, prevent a soggy center, and help every slice hold together.
- Storage: You can keep this blueberry zucchini bread on the counter for about 24 hours, but otherwise it’s best in the refrigerator, since it has fresh zucchini, berries, and so much moisture. If I wrap it in parchment paper (avoid plastic, which traps moisture) and keep in the fridge, it usually lasts up to a week.
- Reheat: Warm individual slices briefly in the microwave or oven. I don’t recommend the toaster, because the loaf is too soft and delicate.
- Freeze: I recommend slicing the cooled bread first, then freeze the pieces in a zip lock bag, with parchment paper between them to prevent sticking. That way, you can grab just a slice (or two) at a time to enjoy.
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Blueberry Zucchini Bread Recipe
362 Comments
Janice Meche
0It is the best. Moist and easy to make. Will definitely make again.
Roberta Martinez
0Batter appeared very thick so added a bit of water. Is the batter supposed to be so thick? Oh, I added ground cloves, cinnamon, ginger because that’s what I normally put in my zucchini bread. Just worried it’s not going to bake through. Please advise.
Maya | Wholesome Yum
0Hi Roberta, Yes, it’s supposed to be thick. Don’t add water! The zucchini releases moisture as it bakes, so if you add water it will be super wet and mushy.
Christine Flanagan
0Made this over the weekend and it was a hit! Thank you! That said, I have a question, a comment, and a suggestion:
1) Is the 1.5C zucchini measured before or after it’s had the moisture wrung out?
2) Rather than grating whole zucchini, I used store-bought zoodles and used a food chopper on them. Super easy and saved a bunch of time. Next time, I’ll open the zoodle packaging ahead of time and spread them out to see if that dries them out a bit.
3) I found the serving size, 1 1/2″ slice, confusing at first glance. In circumstances like this, it might make more sense to add a hyphen (e.g. 1 – 1/2″ slice) or even write it out (e.g., one 1/2″ slice). I actually made the first slice THREE servings large at 1.5″ thick before I realized I’d misread the recipe. Just my $0.02.
Pramane
0I can’t begin to tell you how amazing your recipe is. I’m eating this right now and I just want to cry. I followed your recipe to the tee and it came out perfect!
Maya | Wholesome Yum
0I am so happy you liked the bread, Pramane! Thank you!
Carol Miller
0Smells delicious! Gonna have it for dessert after we eat our beef & cabbage soup on this chilly November day.
Thanks so much for sharing. I love lemon anything. Lol
Maya | Wholesome Yum
0Me too, Carol! I hope you liked it!
Anna Wells
0Can I make these in a muffin pan?
Maya | Wholesome Yum
0Hi Anna, Yes, you can! The baking time would be much shorter.
Cheryl
0Trying to use up the zucchini so made this — SO good. I’ve avoided sweets for awhile. Anyway I may have come
across a solution to the wet zucchini. I’ve had a couple dozen waiting to be used in our cool back room for
several weeks. Noticed grating was drier than usual so did not squeeze. Added just a bit (1/4 tsp?) xanthan gum,
sifted dry ingredients together — texture was wonderful. Came out of pan easily, just paper on bottom, and
sprayed. Didn’t have the powdered sweetener yet so tried to make do; added some butter to icing.
Anyway I froze most slices from self and hubby found what was left –“what’s this”. I said lemon blueberry
bread. I heard a mmm. I didn’t say the word “zucchini.”
Maya | Wholesome Yum
0I am happy you liked the bread, Cheryl! Have a great day!
Nathalie Van Veen
0OMG another AMAZING recipe! Fingerlicking good mmmmm
Maya | Wholesome Yum
0I am so happy you liked it, Nathalie! Thanks for stopping by!
Di
0I followed the recipe and squeezed the zucchini. Had to cook 90 minutes and the bread is still soggy. It tasted good. I even cooked it until the knife came out clean. This is the second time I’ve used a recipe with Almond flour. Is that how all recipes come out. SOGGY
Maya | Wholesome Yum
0Hi Di, It could be that your zucchini was especially watery. You could try letting it drain (after salting) for longer next time, which will allow you to squeeze out more moisture.
Therese
0Why do you have to line the pan with parchment paper or foil? Can’t I just lightly grease with crisco?
Maya | Wholesome Yum
0Hi Therese, The bread sticks pretty easily so I’d recommend parchment paper if possible. Foil still helps because it makes it easier to lift the bread out. I don’t recommend using Crisco in general as it’s high in trans fat. You could try greasing the pan with butter or neutral avocado oil, but it might still stick.
Peggy Chestnut
0I made this and had the same problem that I had with the zucchini bread recipe. It had been in the oven on 325 degrees for 70 min, then reset for 30 min, then another 30 min, finally I had to turn the oven to 350 degrees. It is turning browned on top and finally showing signs of getting done.
Maya | Wholesome Yum
0Hi Peggy, You’re commenting on the zucchini bread recipe but mentioned “the same problem”, so is this comment about a different one? Either way, the reason for 325 degrees (not 350) is because, at 350, the bread browns on top before it’s done inside. I’m not sure why it took so long in your oven – it could be your pan or difference in oven temperatures. Either way, you can test with a toothpick to make sure it’s done. Since you changed the temperature to 350, watch to make sure it doesn’t brown too much. You can tent the top with foil and continue baking if it does get too brown before it’s done inside.
Marianne
0What a decadent-tasting treat; hard to believe it’s completely legal! My takeaways: be sure to use fresh berries. I used defrosted froze, and they sunk to the bottom making a soggy, albeit delicious, mess. Also, we’re at 5,000 ft. so had to increase baking time to 1 and 1/2 hours for the altitude. Just magnificent–you are a master, Maya!
Maya | Wholesome Yum
0I am so happy that you liked it, Marianne! Have a great day!
Carla
0Turned out a bit on the soggy side (as you mentioned) I needed to squeeze the water out of the zucchini more but the hubby and I still loved it! I wondered if I could have added a little psyllium husk powder to it to keep it from getting soggy? I might give that a try next. What do you think? Thanks so much for the recipe!! I am going to be making this one often.
Maya | Wholesome Yum
0I am so happy you liked the bread, Carla! Thanks for stopping by!
Jan
0don’t defrost frozen berries. try coating frozen berries in coconut flour. helps them not sink.
Marianne
0One piece and I felt sure I’d fail the Ketostick test…decadent and what an amazing treat! My takeaway is to ensure fresh berries are used. I used frozen and they fell to the bottom and made fer a soggy, albeit delicious, mess. Also, we’re at 5K feet, so bake time was 1 and 1/2 hours at this high altitude. It’s day two and the kitchen still smells fabulous. Thank you so much for your creative and hard work in crafting these recipes, Maya!
Maya | Wholesome Yum
0I am so happy that you liked the bread, Marianne! Have a great day!
Sandra
0Marianne: Blueberries that are frozen can be added to any batter without thawing them out. Not sure, but try putting them in a bowl first and put some almond flour on them (maybe about 1/4 Th to 1/3 Rd cup) and coat the blueberries, then put them into the batter, gently folding them in. Don’t add the flour used to dust the blueberries. Hope this suggestion will help. If not, Maya may have a solution as to why the berries sunk to the bottom for you.
Mike Bracewell
0I could eat this every day!!! Made it and it turned out perfect first try, Thanks for the recipie.
Maya | Wholesome Yum
0I am so happy you liked it, Mike! Thanks for stopping by!
Glenna Vaughn
0Can you use granulated sugar instead, if so how much? Thank you.
Maya | Wholesome Yum
0Hi Glenna, You can, but it would not be low carb. Check the sweetener conversion chart here for the amount.
sara montella
0where do I find gluteen free baking powder???
Suzanne
0Clabber Girl is Gluten Free and you can find that at any grocery store.
Doreen
0You can also get it in most big supermarkets. Just check the tub states gluten free.
Maya | Wholesome Yum
0You can find it on amazon, Sara. Thanks for stopping by!
Lauren S.
0What a great surprise -so delicious! I used 1/4 cup butter and 1/4 cup olive oil also cut the sweetener to 1/2 cup and it was perfect!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Lauren! Thanks for stopping by!
Kristi
0Love this bread! What would the temperature and cook time be for cupcakes/muffins?
Maya | Wholesome Yum
0I’m glad you liked it, Kristi! You can make muffins at the same temperature. I’d check on them every few minutes starting at 22 minutes until an inserted toothpick comes out clean.
Erica
0SO incredibly good! I probably should have squeezed the zucchini a little more as it was a little too moist but that’s my fault. I only used 1/2 c of swerve and it was sweet enough for me. Thank you for an amazing sweet treat!
Maya | Wholesome Yum
0I am so happy to hear that, Erica! Have a great day!